This creamy corn fettuccine is a summer dream! Minimal ingredients, sweet summer corn, fresh thyme from the garden, and lots of parmesan cheese. As for a slightly indulgent summer meal, it doesn’t get much better than this.
It’s all about the simple things in life. And eating a plateful of this creamy corn fettuccine in the summertime is one of those things.
Lately I am absolutely drawn to really simple pastas. I kind of love the idea of focusing on one ingredient and keeping everything else minimal. So far this summer I’ve made an extremely good simple cherry tomato pasta…and now we’re moving on to corn.
This time, it’s a creamy pasta that makes for the perfect warm-weather comfort food.
Here’s the rundown…
We’re grilling the corn right in their husks until tender, then removing the husks and placing the corn back onto the grill to char slightly for a nice smoky flavor running throughout the pasta. Meanwhile, a mixture of butter and shallots gets cooked down in a skillet until caramelized. The corn goes in, then some fresh thyme and lots of garlic.
A little cream and pasta water make for a luscious sauce to coat the fettuccine pasta. And the final touches? Lots of freshly grated parmesan cheese and black pepper.
It’s a flavor combination that works really well and enhances the fresh corn flavor that you can only get in the summertime.
This creamy corn fettuccine is simple enough for a weeknight meal, but special enough for a dinner party, too.
My main tip…use really good parmesan. It can kind of make or break the dish when there aren’t too many other ingredients. Really in general, using high quality ingredients (especially for minimal pasta dishes) is the key to making an amazing tasting dish.
I hope you enjoy!!Print
Creamy Corn Fettuccine
a creamy corn fettuccine pasta with lots of garlic, thyme, parmesan, and black pepper
- 3 ears of corn, in their husks
- ½ lb dry fettuccine pasta
- 2 tbsp butter
- 1 large shallot, thinly sliced
- kosher salt
- 2 tbsp butter
- 2 garlic cloves, minced
- 4 sprigs fresh thyme (plus leaves to garnish)
- ¾ cup heavy cream
- ½ cup freshly grated parmesan (plus more for garnish)
- freshly cracked black pepper
- Heat the grill over medium-high heat. Place the corn in their husks onto the grill. Close the cover and let cook for 15 minutes, flipping the corn half way through. Remove the corn and let cool slightly. Pull off and discard the husks. Place the corn back onto the grill over high heat for a couple of minutes, just long enough to get nice char marks.
- Remove the corn from the grill and let cool again until easy to handle. Slice the grilled kernels off of the cob and set aside.
- Meanwhile, bring a large pot of water to a boil. Add a heaping amount of salt.
- Heat a large skillet over medium heat. Add the 2 tablespoons of butter and let melt. Add the sliced shallot. Sauté until softened and caramelized. Season with a pinch of salt.
- Drop the fettuccine into the boiling water and cook for 2 minutes less than the package’s instructions, stirring often.
- Add the remaining 2 tablespoons of butter to the skillet and let melt. Stir in the grilled corn and heat through. Season with a couple pinches of salt. Add the garlic and whole fresh thyme sprigs. Let cook for another minute.
- Ladle out 1 cup of pasta water and add to the skillet, along with the heavy cream. Bring to a simmer. Simmer for a couple of minutes until reduced.
- Drain the pasta and add it right into the sauce. Coat the pasta with the sauce and then stir in the parmesan cheese. Cook for another minute until the sauce coats the pasta really well. Taste and adjust seasoning if needed. Remove the thyme sprigs.
- Serve the pasta with more freshly grated parmesan over top and a lot of freshly cracked black pepper. Sprinkle a few more thyme leaves over the pasta as well.